I tried serving Wendy some fermented oats for breakfast, but it didn't go over too well. I used two cups of oats and one cup of cultured whey and let them sit over night. There were soggy and a little sour from fermenting. I've read about people doing this to make oats more digestible, but I'm thinking maybe a lot less whey next time? Has anyone else tried soaking grains or legumes in whey?